Effects of Cooking Methods on the Shucking Prformance and Quality of Crayfish(Procambarus clarkii)
[Objective]The aim of this study is to investigate the influence of two cooking methods(steaming and boiling)and the centre temperature on the quality and shucking performance in crayfish(Procambarus clarkii).[Methods]Crayfish were steamed and boiled in cold water to reach centre temperatures of 60,70,80 and 90℃,respectively.Scking performance were determined and the changes in the quality of shrimp shells and meat were analysed.[Results]Boiling and steaming were both effective in loosening the shells of crayfish when the centre temperature reached 80℃or above.Among them,boiling at a centre temperature of 80℃or 90℃had a better shucking performance and retained the quality of crayfish better.When the centre temperature reached 90℃by steaming,the quality and colour of crayfish were excellent,but the shucking performance by steaming was not as good as that by boiling when the centre temperature reached 90℃.At a centre temperature of 60℃,the cooked and steamed crayfish had a lower degree of maturation and a poorer shell effect,and the shell meat of crayfish was harder,but the content of myofibrillar proteins was higher.[Conclusion]Judging from the effect of shucking performance and the quality of shells and meat,boiling pretreatment is preferred in the processing of crayfish,while the centre temperature should reach over 80℃.
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